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<span class="titleMain">红酒烩鸡肉</span>
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<h3>用料</h3>
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    <li>鸡胸脯肉 <span>500克</span></li>
    <li>培根 <span>150克</span></li>
    <li>洋葱 <span>（小）15个</span></li>
    <li>蘑菇 <span>200克</span></li>
    <li>豆油 <span>2大匙</span></li>
    <li>黄油 <span>2大匙</span></li>
    <li>蒜 <span>1瓣</span></li>
    <li>食盐 <span>适量</span></li>
    <li>胡椒 <span>适量</span></li>
    <li>番茄酱 <span>100毫升</span></li>
    <li>红酒 <span>400毫升</span></li>
    <li>高汤 <span>（鸡汤）300毫升</span></li>
    <li>白糖 <span>1小匙</span></li>
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<h3>做法</h3>
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    <li>鸡肉切成小块，撒上盐、胡椒，拍上小麦粉，用平底锅加1大匙油、2大匙黄油将鸡肉煎上色.</li>
    <li>另用锅加1匙油，炒香洋葱末和蒜片，加入1）中，加调料，中火煮15&mdash;20分钟.</li>
    <li>加入培根、小洋葱、蘑菇煮10分钟.</li>
    <li>捞出鸡肉，再煮10分钟，用盐、胡椒调味，再放入鸡肉拌匀即可.</li>
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